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New Recipe for Club Members – Beetroot, Black Pepper & Feta Batards

Beetroot, black pepper and feta batardsNew recipe for members of The Sourdough Club:

BEETROOT, BLACK PEPPER & FETA BATARDS

I love the combination of earthy beetroot and tangy feta. I use beetroot from the garden here at The Sourdough School, but when time is short I use shop-bought cooked beetroot. Be generous with the black pepper, and you can grind it freshly straight into the dough for the best flavour. When I make these batards, I open the dough up and add the feta and pepper into the dough, then shape around. This way, the inclusions are enclosed within the dough.

These beetroot, black pepper and feta batards can also nourish your gut microbiome, as beetroot is a great source of polyphenols…

Click here to continue to the recipe …

Beetroot, black pepper and feta batards recipe originally from The Sourdough School book, published by Kyle Books. Photograph by Nassima Rothaker. This recipe has been updated on The Sourdough Club website.

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All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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